Temperature Control and Cleanliness Awareness Package

Transcription

1 Temperature Control and Cleanliness Awareness Package

2 Temperature Control and Cleanliness Awareness Package Table of Contents Introduction...1 Acknowledgement...1 Cleaning and Sanitising...2 Six steps to proper cleaning...3 How to sanitise...3 List of Items to be Cleaned...4 EXAMPLE Cleaning and sanitising table...5 Cleaning and Sanitising Template...6 Temperature Control...7 Time, temperature and food safety...7 Serving and displaying food...7 Storage Units Temperature Log...8 EXAMPLE Storage Units Temperature Log...9 Storage Units Temperature Log Template...10 Thermometers...11 Using and maintaining a thermometer...12 Equipment Calibration Log...13 EXAMPLE Thermometer Calibration Log...14 Thermometer Calibration Log Template...15

3 Introduction This package is intended for all Cessnock City Council high and medium risk food businesses. The primary aim of this package is to empower food business operators with the knowledge and materials to comply with the Cleaning and Sanitising and Temperature requirements of the Food Safety Standards. The provision of documented cleaning schedules and temperature logs will assist business owners and Council Environmental Health Officers in confirming these standards are being attained. Acknowledgement Cessnock City Council wishes to acknowledge the Victorian Government Department of Human Services in permitting the use and reproduction in part of the Food Safety Program Template no. 1, Food Safety Program Template for Food Service and Retail Businesses Edition 1.1 Cessnock City Council - 1 -

4 Cleaning and Sanitising Food businesses must maintain their premises and their food transport vehicles (if any) to a high standard of cleanliness, so there is no build-up of rubbish, recycling material, food-waste, dirt or grease. This standard also applies to all the fixtures, fittings, equipment and vehicles used to transport food. Preparing fresh food on dirty equipment will transfer bacteria. Food utensils and equipment must be cleaned and sanitised before each use. The surfaces that food may come in contact with must also be cleaned and sanitised. Cleaning is removing unwanted visible material such as grease, food, dust, stains and other contamination including smells and tastes. Sanitising is the killing of food poisoning bacteria, or reducing them to a minimum possible level. Every part of the business, from the receiving dock to the front door needs to be maintained in a clean and good working order. Throw away all chipped, broken or cracked eating or drinking utensils. When planning your cleaning and sanitising program, remember the following points: Start at the back and work towards the front. Start high and work your way down. Single use paper towels are better than cloths. If you use cloths, they must be washed in hot water and detergent after every use. Use the right size brush for each task. Use food safe detergents and sanitisers. Clean as you go. Keep cleaning chemicals away from food storage areas. A commercial dishwasher will sanitise most equipment and customer contact items. Air-dry equipment or use clean dry tea towels where this is not possible. Educate staff on correct cleaning and sanitising procedures, check their knowledge and re-educate staff if required. Make sure there are containers for garbage and recycled matter. Cleaning schedules A cleaning schedule is a way of making sure that everything that needs to be done to make sure your business is clean, is done. It sets out the tasks of cleaning, how often each job needs to be done, how it should be done, and who should do it. What does a cleaning schedule look like? Begin at the back of your premises and write down everything that needs to be cleaned as you walk towards the front. Write down all equipment, walls, benches, hand basins and fridges. (See page 3 for an example list which you may want to begin with.) Then, using the example on page 4, write down how you will clean that piece of equipment, how often you will clean it, what materials and chemicals will be used and who will do the cleaning. There is a page of cleaning job sheets on page 5 that you can photocopy and then use to write down how you will clean each piece of equipment. Keep all these together with the rest of your documentation to make your cleaning schedule

5 Six steps to proper cleaning 1. Pre Clean Scrape, wipe or sweep away food scraps and rinse with water. 2. Wash Use hot water and detergent to take off any grease and dirt. Soak if needed. 3. Rinse Rinse off any loose dirt or detergent foam. 4. Sanitise Use a sanitiser to kill any remaining germs. 5. Final rinse Wash off sanitiser. (Read sanitiser s instructions to see if you need to do this) 6. Dry Allow to air dry. How to sanitise Most food poisoning bacteria are killed if they are exposed to chemical sanitisers, heat, or a combination of both. To sanitise small items, soak them for at least 5 minutes in a sink of water at 50 C with bleach. If using household bleach then ad d 1.25 mls to every litre of water used. For commercial bleach add 0.5 mls per litre of water used. Alternatively, you can soak the items for 2 minutes in clean water at a temperature of 82 C or hotter. To sanitise surfaces like floors, walls and hand basins, use 2.5 mls of household bleach for every litre of water. If you are using commercial bleach, then add 1 ml for every litre of water

6 List of Items to be Cleaned In order to ensure that all items requiring cleaning have a cleaning schedule prepared for them, it is advisable to start with a basic list of all items, and then create individual schedules from this list. A good rule of thumb is to physically walk through the premises, starting with the structural items (floors, walls, ceilings, fixtures, fittings etc), and then move onto the smaller items. Your list could include, but is not limited to: Exposed Floors Floors Beneath Equipment Exposed Walls Walls Behind Equipment Cupboards Shelving Windows / Flyscreens Ceilings Interior of Cool Room Refrigerator/s Freezer/s Dry Storage Areas Ovens Stove Tops Splashbacks Bain Marie/s Display Counter/s Display Cabinet/s Waste receptacles Light Fittings Exhaust Fans / Canopies Fans Grease Trap All Staff / Patron Toilet Areas Coffee machines Microwaves Hand Wash Basin/s Food Preparation Sink/s Food Handling Utensils Food Preparation Benches Meat Slicer - 4 -

7 EXAMPLE Cleaning and sanitising table EXAMPLE ONLY What is to be cleaned: How to clean: How often: Products used: Who will clean: Bain marie 1. Drain water from unit. 2. Remove and throw out food, etc. from trays 3.Remove detachable trays and grids 4.Rinse in warm water 5. Wash in warm water with detergent. Use brush and scourer as needed. Soak if needed. 6. Rinse with clean water. 7. Apply sanitiser and soak detachable trays and grids. 8. Allow to air dry. Every day after use. Scraper, brush, scourer, detergent, sanitiser. Kitchen hand - 5 -

8 Cleaning and Sanitising Template What is to be cleaned: Photocopy this page before use What is to be cleaned: How to clean: How to clean: How often: How often: Products used: Products used: Who will clean: Who will clean: - 6 -

9 Temperature Control Time, temperature and food safety Bacteria in food can grow to huge numbers if they get conditions that suit them. Ready-to-Eat High Risk Food held at a temperature of between 5 C and 60 C (The Temperature Danger Zone) is the ideal place for bacteria to multiply. When thinking about the safety of food, it is important to remember the two hour/four hour rule: Ready-to-Eat High Risk Food which has been kept between 5 C and 60 C: For a total of 4 hours or longer must be thrown out. For a total of less than 2 hours must be refrigerated or used immediately; For a total of more than 2 hours, but less than 4 hours must be used immediately. Remember that these times are cumulative each period in the Temperature Danger Zone has to be added up to reach a total time REMEMBER IF IN DOUBT THROW IT OUT! Serving and displaying food Serving food safely relies on the people working with food knowing about food safety, including avoiding cross contamination and good personal hygiene practices. What do I need to check? Check that food is served as quickly as possible after preparation Refrigerate cold food during delays in production and before serving. Make sure that people who serve food have enough skills and knowledge for the tasks they need to do. Keep hot food at 60 C or hotter. Keep cold food cold at 5 C or colder. Use a clean and sanitised thermometer to check that the temperature at the centre of hot food is 60 C or hotter. (You do not need to check every dish, just a representative sample). Use a clean and sanitised thermometer to check that the temperature at the centre of cold food is 5 C or colder. If you are serving frozen food, it must be -15 C or colder (or frozen hard) or as the manufacturer specifies

10 Storage Units Temperature Log Place a copy of this record near where you have hot or cold food stored or displayed. You should check and record the temperature of your food storage units at least twice every day. Things to note are: The inside temperature of your refrigerator or coolroom should be 5 C or colder. The temperature of your freezer should be -15 C or colder (or the food frozen hard). If food is between 5 C and 60 C for more than 4 hours you must throw away the food. Throw away ready to eat food where there has been the possibility of cross contamination. Document any corrective actions taken on the record form. You may also use this record to write down the temperature of food display units, like refrigerated displays, bain maries and pie warmers. For food safety, food needs to be maintained at the correct temperature; for cold food this is 5 C or colder, f or hot foods, this is 60 C or hotter. Sometimes the temperature of hot food may fall below 60 C for sho rt periods. If this happens you must throw the food out after cumulative total time of four hours. You will need to write down any corrective actions you take on the record form. (See page 15 for an example form, and page 16 for a template you can use.) - 8 -

11 EXAMPLE Storage Units Temperature Log For the week starting 08 / 09 / 09 Check Temperature of all units at least twice a day. Correct Temperature: Freezers should be 15 C or frozen hard Cool holding units should be 5 C or colder Hot holding units should be 60 C or hotter Unit Big Fridge Baine Marie Monday Tuesday Wednesday Thursday Friday Saturday Sunday Time Temp Time Temp Time Temp Time Temp Time Temp Time Temp Time Temp am/pm am/pm am/pm am/pm am/pm am/pm am/pm 11.00am 5 C 10.30am 4 C 10.20am 4.5 C 11.10am 2 C 9.30am 5 C 11.30am 4 C N/A N/A 3.00pm 4 C 3.20pm 4.5 C 3.00pm 4.5 C 3.45pm 2.5 C 2.30pm 4.5 C 3.30pm 4 C N/A N/A 11:10am 40 C N/A N/A N/A N/A 11.15am 68 C 9.35am 72 C 11.35am 69 C N/A N/A N/A N/A N/A N/A N/A N/A 3.50pm 71.5 C 2.35pm 71.5 C 3.35pm 69.5 C N/A N/A Corrective Actions (date and action taken) 08/09/ am Food in baine marie 40 0 C, food discarded and maintenance company called to fix unit. No further use until unit is fixed. 11/09/09 Baine marie fixed and in use again. EXAMPLE ONLY - 9 -

12 Storage Units Temperature Log Template Photocopy this page before use For the week starting / / Check Temperature of all units at least twice a day. Correct Temperature: Freezers should be 15 C or frozen hard Cool holding units should be 5 C or colder Hot holding units should be 60 C or hotter Unit Monday Tuesday Wednesday Thursday Friday Saturday Sunday Time Temp Time Temp Time Temp Time Temp Time Temp Time Temp Time Temp am/pm am/pm am/pm am/pm am/pm am/pm am/pm Corrective Actions (date and action taken)

13 Thermometers In a food business, monitoring temperatures is necessary to show that you are making sure that the food you sell is safe. If your food business stores, transports, prepares, cooks or sells High Risk Foods meat, seafood, eggs, dairy products and smallgoods or foods which contain these foods, like sandwiches, quiche, and prepared salads then you must have a thermometer so you can measure the temperature of these foods. Keep the thermometer at your food premises so that it can be used by staff who need to use it. If you have several premises, you will need a thermometer at each premises. Why do I need a thermometer? A thermometer will let you check if High Risk Foods have been cooked well enough, are being kept at the correct temperatures in a refrigerator or display unit, or are being cooled and reheated safely. A thermometer will also let you check that High Risk Food is at the correct temperature when it arrives at your business. Australia s food standards also require you to keep High Risk Food foods at 5 C or colder or at 60 C or hotter wh en being stored, displayed and transported. There are other temperature requirements which apply to the cooling and reheating of cooked high risk food. What sort of thermometers do I need? Probe thermometer You must have a thermometer that can be inserted into the food to measure its core temperature, (in the middle) which means the thermometer must have a probe. The thermometer must also be accurate to ±1 C (±1 C means plus or minus one [1] degree Celsius). This means that when the thermometer reads 5 C, the actual temperature of th e food will be between 4 C and 6 C. The accuracy of the thermometer will be shown in the documents that came with the thermometer. If you don t have any documents you will need to contact the thermometer s manufacturer and ask about its accuracy. Further information about thermometers Although infrared thermometers can be very useful to measure the outside temperature of food, you will still require a probe thermometer to measure the internal temperature of the food. Some cool rooms, bain-marie units, and sandwich display units may have a thermometer attached to them. These thermometers measure the operational temperature of the unit but not the actual temperature of the food. So, to measure the temperature of the food you ll need to use a probe thermometer. You can buy probe thermometers from companies that supply electronic testing equipment or catering equipment. These companies are listed under Thermometers or Catering suppliers in the Yellow Pages

14 Using and maintaining a thermometer You need to be sure that the thermometer you are relying on to ensure the safety of the food you serve is accurate, is used in a way that gives reliable readings and does not contaminate the food you are checking. The following tips may be useful when using your thermometer: Make sure the thermometer is calibrated regularly. (You may need to contact the supplier). Make sure the probe on the thermometer is cleaned and sanitised before and after measuring the temperature of every food. (Use alcohol swabs, available from chemist shops). The core temperature of food should be taken by inserting the probe into the food and waiting approximately seconds until the temperature reading has stabilised before reading the temperature. If you are using the thermometer to measure hot and cold food, wait for the reading to return to room temperature between measurements. If a food is vacuum packed or frozen you can measure the surface temperatures by placing the length of the probe thermometer between two vacuum packs or frozen items the temperature will be approximate, but the package will remain intact. You must maintain the thermometer in good working order. This means replacing batteries when they become flat, repairing or replacing the thermometer when it breaks. Thermometers are sensitive pieces of equipment which will break, or lose their accuracy if they are dropped or handled roughly. To maintain the accuracy of the thermometer you need to calibrate it on a regular basis. Maintenance and calibration Every food business that sells High Risk Foods must have a thermometer that is easily accessible and is in a good state of repair and working order. You must make sure flat batteries are replaced, thermometers are fixed or replaced if they break and that each is maintained to an accuracy of at least ±1 C (±1 C means plus or minus one [1] degree Celsius). An external contractor, the manufacturer or distributor will be able calibrate this equipment at least once each year. You can test thermometers using the following methods: Cold temperature testing Pour a mixture of 50% crushed ice and 50% water into a suitable container. Let the mixture stand for a period of 5 minutes to allow the temperature of the mixture to become evenly distributed. Place the probe of the thermometer into the mixture. Wait for approximately 2 minutes. Write down the reading of the thermometer. It should read 0 C. If the thermometer reads more than ±1 C difference it will need to be recali brated or replaced. Hot temperature testing Boil tap water and place the thermometer temperature probe into the boiling water. Wait for a few minutes to allow the temperature to stabilise. Write down the temperature of the thermometer. It should read 100 C. If the thermometer differs more than ±1 C it will need to be recalibra ted, serviced or replaced

15 Equipment Calibration Log You can use this record to make sure that the temperature measuring devices (thermometers) you use are accurate enough to ensure safe food. You should do this at least twice each year. An external contractor, the manufacturer or distributor will be able to calibrate this equipment at least once each year. Write down the test results on the record form. (See page 13 for an example form, and page 14 for a template you can use.) The following needs to be recorded: The piece of equipment. The name of the contractor that is calibrating the equipment. (Write Self if you are doing this). The date. Whether the equipment passes or fails the calibration testing. Any corrective action taken

16 EXAMPLE Thermometer Calibration Log Thermometers should be calibrated at least every six months Also keep in mind: Ensure flat batteries are replaced Thermometers need to be maintained to a degree of accuracy of ±1 C Piece of equipment Name of calibration contractor (Write Self if doing own check) Date of Service Pass or fail Corrective action taken (if any) Probe Thermometer Self 12/10/09 Fail Probe Thermometer Thermometers R Us 13/10/09 Fail (New) Probe Thermometer Thermometers R Us 16/10/09 Pass Batteries replaced. Thermometer still not calibrating correctly. Could not ascertain cause of problem. Returned to place of purchase for replacement (under warranty) EXAMPLE ONLY

17 Thermometer Calibration Log Template Photocopy this Page before use Thermometers should be calibrated at least every six months Also keep in mind: Ensure flat batteries are replaced Thermometers need to be maintained to a degree of accuracy of ±1 C Piece of equipment Name of calibration contractor (Write Self if doing own check) Date of Service Pass or fail Corrective action taken (if any)